Whole Wheat Buttermilk Biscuits with Turkey Sausage Gravy

How to Make It

1. 1

   Chill Your Fats & Preheat

   Preheat your oven to 220°C (425°F). Place the cubed cold butter in the freezer for 10 minutes while you prep dry ingredients. Cold fat is the single most important factor for flaky biscuit layers.

   Tip: Line a baking sheet with parchment paper. A hot oven creates immediate steam, which lifts the biscuit layers.
2. 2

   Make the Biscuit Dough

   In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and sea salt. Add the frozen butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse pea-sized crumbs — do not over-mix. Create a well in the centre, pour in the cold buttermilk, and stir gently with a fork just until a shaggy dough forms.

   Tip: Lumps of visible butter are good — they create steam pockets that give you those flaky layers.
3. 3

   Shape & Cut the Biscuits

   Turn the dough out onto a lightly floured surface. Gently pat — do not roll — to about 2.5 cm (1 inch) thickness. Fold the dough over itself once or twice (a simple letter fold) to build layers. Pat back to 2.5 cm thickness and cut using a 6 cm (2.5 inch) round cutter, pressing straight down without twisting. Place biscuits on the prepared baking sheet with sides nearly touching to encourage upward rise.

   Tip: Re-cutting scraps is fine but work quickly — warmth from your hands softens the butter.
4. 4

   Bake the Biscuits

   Brush the tops lightly with a small amount of the measured low-fat milk or remaining buttermilk for a golden finish. Bake at 220°C (425°F) for 13–15 minutes until tall, golden brown, and cooked through. Remove and keep warm.

   Tip: Do not open the oven in the first 10 minutes — stable heat is critical for proper rise.
5. 5

   Brown the Turkey Sausage

   While biscuits bake, heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat. Add the lean ground turkey sausage, breaking it into small crumbles with a wooden spoon. Cook for 7–9 minutes until fully browned and cooked through with caramelised edges. Do not drain the pan — the residual lean fat is needed for the roux.

   Tip: Season the turkey as it cooks with garlic powder, onion powder, smoked paprika, black pepper, and optional red pepper flakes for authentic sawmill gravy flavour.
6. 6

   Build the Gravy Roux

   Reduce heat to medium. Sprinkle the white whole wheat flour evenly over the cooked sausage in the skillet. Stir continuously for 1–2 minutes, coating all the sausage in the flour until the raw flour smell disappears and the mixture looks slightly dry. This is your roux — the thickening base of traditional Southern sawmill gravy.

   Tip: Cooking the flour thoroughly at this step prevents a pasty taste in the finished gravy.
7. 7

   Finish the Gravy

   Slowly pour in the low-sodium chicken broth while stirring constantly to prevent lumps. Then gradually add the low-fat milk, continuing to stir. Bring the gravy to a gentle simmer over medium heat, stirring frequently, for 4–6 minutes until thickened to a creamy, pourable consistency. Taste and adjust seasoning with cracked black pepper and a pinch of salt if needed.

   Tip: Gravy will continue to thicken as it cools. If it becomes too thick, stir in a splash of warm broth or milk to loosen.
8. 8

   Plate & Serve

   Split each warm biscuit in half horizontally and place open-faced on a plate. Ladle a generous portion of turkey sausage gravy over both halves. Garnish with fresh thyme leaves and a final crack of black pepper. Serve immediately.

   Tip: For a balanced plate, pair with a side of sautéed spinach or sliced fresh tomato to add vitamins, minerals, and additional fibre to the meal.